Parmesan, Italian Stuffed Mushrooms

10
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Very easy tasty appetizer or Brunch side dish. I use my mini chopper to chop the onion, red pepper & stemss. Our Member Shadows said he had a similar recipe adding 1/2 - 3/4 teaspoon cayenne and sprinkling with smoked Paprika - lovely ad peppy I like, for a bit of variety, to add a teaspoon of Montreal Steak Spice. Originally this was a Kraft recipe with some changes by me."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (133.7 g)
  • Calories 158.7
  • Total Fat - 6 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 10.3 mg
  • Sodium - 147.9 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 2 g
  • Sugars - 11.1 g
  • Protein - 3.1 g
  • Calcium - 54 mg
  • Iron - 1.3 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step 1

Measure out 1/4 cup chopped mushroom stems (use remaining in another recipe).

Step 2

Melt the butter in a skillet, add mushroom stems, onion, garlic and peppers, cook 5 minutes.

Step 3

Stir in crumbs, cheese and seasoning.

Step 4

Spoon mixture into the mushroom caps, place on a baking sheet.

Step 5

Bake in 400f oven for apprx 15 minutes or until heated through.

Tips & Variations


No special items needed.

Related

Mungia

These are good. I made them for appetizers when friends came over and everyone seemed to enjoy them.

review by:
(7 Nov 2013)